Mocha-Chocolate Cheesecake

Cooking Light
16 servings (serving size: 1 wedge)


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1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
1/2 cup Dutch process cocoa
1/3 cup Kahlua (coffee-flavored liqueur)
3 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/2 cup low-fat sour cream
1 1/4 cups sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
16 chocolate-coated coffee beans (optional)


Preheat oven to 325°.

To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, combine cocoa and Kahlua, and stir well with a whisk. Beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/4 cups sugar, flour, and vanilla; beat well. Add eggs and egg whites, 1 at a time, beating well after each addition. Stir in cocoa mixture.

Pour mixture into prepared pan; bake at 325° for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Garnish with coffee beans, if desired.

Created date

August 2000

Nutritional Information

Calories 241
Caloriesfromfat 30 %
Fat 8 g
Satfat 3.9 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 10.3 g
Carbohydrate 30.8 g
Fiber 0.3 g
Cholesterol 51 mg
Iron 1.2 mg
Sodium 386 mg
Calcium 147 mg